Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume11/issue4/9_4_2012.pdf
Issue 11 (4) 2012 pp. 401-410
Abdalbasit Adam Mariod1, Yasir Ali Edris1, Sit Foon Cheng2, Siddig Ibrahim Abdelwahab3
1Food Science and Technology Department, College of Agricultural Studies, Sudan University of Science and Technology, Sudan
2Department of Chemistry, Faculty of Science, University of Malaya, Malaysia
3Department of Pharmacy, Faculty of Medicine, University of Malaya, Malaysia
2Department of Chemistry, Faculty of Science, University of Malaya, Malaysia
3Department of Pharmacy, Faculty of Medicine, University of Malaya, Malaysia
Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds
Abstract
Background. Chemical composition changes drastically during seeds germination because biochemical activity produces essential compounds and energy, and some nutrients transform to bioactive components as a part of these changes. There are some reports about the effect of germination on nutrient contents of different seeds, but very little information is available on black cumin seed. Besides, most studies have been conducted using a single set of germination conditions, and reports on the effect of modifying the processing conditions are scarce. The purpose of this work was to study the effect of different germination conditions on the content of chemical composition, fatty acids and amino acids of two black cumin seeds originated from Ethiopia (Africa) and Syria (Asia).
Methods. Germination process was carried out according to the Urbano method. Proximate chemical analy- sis were estimated using AOAC method. The fatty acid composition was determined by gas liquid chroma- tography and amino acid composition by procedures described by Mario. Statistical analysis was performed on all obtained values.
Results.The content of moisture, oil, crude protein, ash and total carbohydrates of raw Ethiopian sample were slightly higher than the amounts of raw Syrian sample. Germination of the two samples increased both oil and protein contents while other constituents were decreased. Little change was observed in fatty acids after germination as saturated and total monounsaturated fatty acids were decreased, while the total of poly- unsaturated fatty acids was increased. The total amino acids increased during germination and it affected by germination conditions. Germinated seeds showed noticeable decreases in the contents of K, Na, Ca and Fe. The results suggested that germinated black seeds are a good food material with improved nutritional properties
Keywords: germination, Nigella sativa, fatty acid, amino acid, minerals
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume11/issue4/9_4_2012.pdf
For citation:
| MLA | Mariod, Abdalbasit Adam, et al. "Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds." Acta Sci.Pol. Technol. Aliment. 11.4 (2012): 401-410. |
| APA | Mariod A.A., Edris Y.A., Cheng S.F., Abdelwahab S.I., (2012). Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds. Acta Sci.Pol. Technol. Aliment. 11 (4), 401-410 |
| ISO 690 | MARIOD, Abdalbasit Adam, et al. Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds. Acta Sci.Pol. Technol. Aliment., 2012, 11.4: 401-410. |